Grilled Eggplant Steaks with Crazy Easy Tomato Sauce

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Christopher and I pulled this together on a whim one night when we were dialing back to just veggies, healthy fats and whole grains. We had eggplant and tomatoes in the garden, onions in the pantry, and a brand new Magic Bullet on the counter. This grilled eggplant recipe demonstrates that all it takes to make a healthy dinner is a few simple ingredients!

In a large bowl, toss the eggplant slices with 3 tablespoons oil, salt and pepper. Grill for 10-12 minutes, flipping once or twice, until browned and super-tender. Transfer back to the bowl.

While eggplant is cooking, blam tomatoes, onion, garlic, remaining 1 tablespoon oil and a pinch of salt and pepper in a blender until smooth. Transfer to a medium saucepan and bring to a medium boil. Cook for 10-15 minutes, or until sauce has thickened to your liking (the time it takes for the sauce to thicken will depend on the consistency of the tomatoes, and the longer it cooks, the more concentrated it will become).

Serve by spooning 1/2 cup of the tomato sauce onto a plate and topping with eggplant slices. Scatter basil and pine nuts on top.

BY SPECIAL DIET

HI, I'M LIA ...

... author ofNourished: A Memoir of Food, Faith and Enduring Love (with Recipes), and creator of the NOURISH Evolution, which is what I call the journey we take when making a shift from processed food to real food. With NOURISH Evolution, I've distilled 15 years of my own experience--both as a busy mom healing myself through real food after a harrowing health crisis and as a professional food writer and recipe developer--to give you all the inspiration, tools and recipes you need to make real food ... in real life.